Sous Vide Maple Chipotle BBQ Pork Chops

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Flavorful and juicy pork chops with a wonderful flavor profile from the sweet, spicy, and savory sauce.

By
Karen Rankin
Karen Rankin
Karen Rankin

Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple, as well as creating instructional videos for Southern Living Magazine's Tips from the Test Kitchen, featured on select television programming, and on websites. With an interest in the use of color, texture, and presentation, she develops recipes that are intended to surprise and delight the recipients of these dishes, both from a visual standpoint and a flavor experience.

Allrecipes' editorial guidelines
Published on January 14, 2023
looking down at two sous vide maple chipotle barbecue pork chops with a side of mixed greens
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Servings:
4
Yield:
4 pork chops
Jump to Nutrition Facts

Ingredients

  • 1 cup ketchup

  • ¼ cup unsalted butter, melted

  • ¼ cup apple cider vinegar

  • ¼ cup maple syrup

  • 1 large jalapeno pepper, seeded and minced

  • 2 tablespoons Dijon mustard

  • 1 tablespoon chopped canned chipotle chiles in adobo

  • 1 tablespoon adobo sauce from canned chipotle chiles

  • 1 tablespoon Worcestershire sauce

  • 2 ½ teaspoons kosher salt, divided

  • 1 teaspoon chili powder

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • 4 (1 1/4-inch-thick) bone-in, center cut pork chops

  • ½ teaspoon ground black pepper

  • 2 tablespoons canola oil

  • 2 tablespoons chopped fresh cilantro (Optional)

Directions

  1. Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F(57 degrees C) (if you want the pork cooked medium instead of medium-rare, set to 145 degrees F (62 degrees C)), and allow water bath to come up to temperature.

  2. Stir together ketchup, melted butter, vinegar, maple syrup, jalapeno, mustard, chipotles, adobo sauce, Worcestershire, 1 teaspoon salt, chili powder, onion powder, garlic powder, and smoked paprika for the sauce in a bowl. You should have about 2 cups sauce.

  3. Season all chops evenly with remaining 1 1/2 teaspoons salt and pepper and place chops in an even layer in a large vacuum sealable bag. Pour 1 cup of the sauce into bag. Cover and chill remaining sauce. Massage bag to be sure each chop is evenly coated in sauce, then seal bag with a vacuum sealer according to manufacturer's directions.

  4. Transfer vacuum-sealed chops to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation. Cook 40 minutes (meat will be 135 degrees F to 145 degrees C (57 to 62 degrees C) when done depending on desired doneness).

  5. Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.

  6. Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).

  7. Grill meat, uncovered, until grill marks appear, basting with 1/2 cup of the reserved sauce, 1 to 2 minutes per side. Serve chops with remaining 1/2 cup sauce and a sprinkle of cilantro.

Nutrition Facts (per serving)

672 Calories
36g Fat
31g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 672
% Daily Value *
Total Fat 36g 46%
Saturated Fat 14g 70%
Cholesterol 196mg 65%
Sodium 2075mg 90%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Protein 55g 109%
Potassium 1274mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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